Sopa sin Tortillas! Soup 8 cups chicken stock or broth 2 each pork tenderloins, cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks) 1 tbsp olive oil 2 tbsp cumin seed, ground 1 tbsp coriander seed, ground 2 each large ripe tomatoes, coarsely chopped 1/2 each 7 -ounce can chipotle peppers in adobo sauce 1 medium onion, diced 4 each garlic clove, peeled 1/4 cup lime juice, freshly squeezed 1 bunch cilantro, washed and choppe salt and pepper, to taste 1 cup sour cream 1 cup monterey jack cheese, cubed Method: Place the chicken stock into a medium-large soup pot. Place the pot on the stove, over medium heat. Pre-heat a large sauté pan, on the stove. Season the pork with a mixture of cumin, coriander, salt and pepper. In a large sauté pan, add your olive oil and quickly spread it around the bottom of the pan. Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the chicken stock. In a blender, puree the tomatoes, chipotles in adobo, onion, garlic, lime juice and cilantro. Add the tomato mixture to the chicken stock. Watch the soup mixture. When it begins to simmer, turn the heat down to a low simmer.
Posted on: Sun, 16 Mar 2014 13:22:38 +0000
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